Re: [Dutch Oven Cooking] Kill Coffee Bitterness
- Well Raymond, this is a cooking group after all, not a chemistry
group. I remember now that I read your posts that grandma always
sprinkled in a bit of salt with her coffee. I'm going to try that.
I don't know beans about ions or compounds, but I know good coffee
when I drink it! Thanks for the reminder! Ronda
--- In firstname.lastname@example.org, "alwayscookinsomthun"
> Iron Chef Wendy,
> I bow to your apparent expertise... I do now remember that an
> solution is Ph neutral. I said in my note that I would not make amis-
> pimple on a chemists hindside! I was baseing my response on
> something I was told long ago by an old medical Doctor. Sorry to
> lead anyone.a
> Just try the experiment I described and whether it is chemistry or
> sorcerer's spell, just a few crystals of table salt takes thethe
> bitterness out of a cup of coffee! Must be Voodoo!
> --- In email@example.com, "Wendy" <malamute49@>
> > Salt isn't a base. Salts (as a broad category of compounds) are
> > of mixing an acid and a base together. The H and OH ions that
> > originally attached to the acids and bases are "dumped" in favorof
> > remaining ions (in this case Na and Cl) which bond to form a
> > Iron Chef Wendy
> > Hey,
> > For a quick demo on killing the bitterness of coffee, just go
> a freshfrom
> > cup.
> > Take a good sip.
> > Set your cup down and add 5 crystals...YES ONLY 7 of those
> minuscule little
> > cubes...of table salt to the coffee.
> > Stir it once and retaste.
> > Tastes Different HUH!
> > I would not make a pimple on a chemists hindside but...Remember
> > Chemistry how bases neutralize acids; how Tums or Rolaids stopsin
> > from bad chili? That is how salt, a base, neutralizes the acid
> > Egg shells are primarily calcium, also a base.
> > Raymond
> > [Non-text portions of this message have been removed]